Believe me when I say this Crock Pot potato soup recipe is easy. It's easy in two ways. One: it's made in the Crock Pot (it doesn't get much simpler than that) and two: it doesn't require peeling and boiling potatoes.

I've been craving potato soup for weeks now, but for some reason I just couldn't get myself off the couch and to the kitchen to peel a sack of potatoes to make said soup. I always enjoy potato soup when I make it, but sadly that's only once or twice a year, because peeling potatoes.

When my mom texted me this super easy, as in you gotta try it now recipe, I knew I'd finally get to enjoy potato soup more than twice a year. You literally just open and toss a few ingredients into the magic Crock Pot and let the magic pot do the rest.

32 oz bag of frozen diced hash browns

32 oz of chicken broth

10 oz cream of chicken soup

2 oz real bacon pieces

1 cup of shredded cheddar cheese

8 oz cream cheese

Put the potatoes, chicken broth, cream of chicken soup, and bacon bits* in the Crock Pot and stir. Cook on low for 8 hours. An hour before serving, cut the cream cheese into small cubes and place into the Crock Pot to cook for an hour. Mix the cream cheese well and serve once fully heated. Top soup with shredded cheddar cheese and bacon. *Reserve some bacon pieces for optional topping.

How's that for an easy recipe? There's no excuse for grabbing takeout on the way home from work this week!